Classic Eggs Benedict

Classic Eggs Benedict

Adding a generous amount of vinegar to the poaching liquid--a restaurant trick--helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state. See the recipe for Classic Eggs Benedict »Penny De Los Santos

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk.